지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Bean is one of very nutritious grain including protein, and soybean curd(tofu) made of bean is a preferred food item worldwide. In the traditional process of tofu, soybean-soaking process was the most time-consuming stage. In order to overcome this problem, tofu was made in a more effective and faster way by using a soybean-grinding disc units and by skipping soybean-soaking process. During the soybean grinding process using the three consecutive cutter and grinder units, shattering and swelling of soybean particles were simultaneously occurred and thus the processing time required to make soybean curd was reduced to 45 minutes from 12 hours. When compared with commercial tofu products, the soybean curds manufactured in this process had similar contents of solid, crude protein, and crude lipid. The sensory test of odor and taste couldn't find any significant differences between the fotu from this study and commercial products. The rheological analysis showed that the soybean curd made in this process was more proper for the use of pan-fried cake rather than pot-stew use.
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